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Pumpkin Snickerdoodle Cupcakes

Ingredients

Pumpkin Cake:

  • 1 box yellow or white cake mix you can use Spice mix and omit spices
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 15 oz. pumpkin puree
  • 3 eggs
  • 1/2 C. applesauce or oil
  • 1/3 C. milk
  • 2 tsp. vanilla extract
  • 6 Tbsp. butter melted
  • 1/4 C. sugar
  • 1 Tbsp. cinnamon

Cinnamon Sugar Cream Cheese Frosting:

  • 1/2 C. butter softened
  • 8 oz. cream cheese
  • 1 1/2 tsp. cinnamon
  • 2 tsp. vanilla extract
  • 3 1/2 - 4 1/2 C. powdered sugar

Extra cinnamon and sugar for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
  3. 3. In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
  4. 4. Stir in cake mix and spices.
  5. 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  6. 6. Place your melted butter in a small bowl.
  7. 7. Combine sugar and cinnamon in another small bowl.
  8. 8. Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that "snickerdoodle" look.
  9. 9. Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
  10. 10. Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!